Grilled Nopal Salad with Lime & Cotija
Tender grilled cactus paddles tossed with tomatoes, red onion, and a bright lime dressing, topped with crumbly cotija cheese. Fresh, light, and authentically Mexican.
- Total time
- 20 min
- Servings
- 4
- Calories
- 155
- Protein
- 6g
Ingredients
- 1 lb nopales (cactus paddles), cleaned and trimmed
- 3 whole Roma tomatoes
- ½ whole red onion
- ⅓ cup fresh cilantro, chopped
- 1 whole lime (juiced)
- ½ cup cotija cheese, crumbled
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat nopales dry with paper towels. Brush both sides lightly with olive oil and season with salt and pepper.
- 2
Dice tomatoes into 1/2-inch pieces. Slice red onion thinly crosswise.
- 3
Heat a grill pan or skillet over medium-high until it just begins to smoke, ~2 minutes.
- 4
Lay nopales on the hot pan without moving. Grill 3–4 minutes until soft and edges char lightly.
- 5
Flip and grill the second side 2–3 minutes until tender. Transfer to a cutting board.
- 6
Cool nopales 2 minutes, then slice into 1-inch-wide strips.
- 7
Combine nopal strips, tomatoes, red onion, and cilantro in a large bowl.
- 8
Drizzle with lime juice and remaining olive oil. Toss gently until coated.
- 9
Taste and adjust seasoning with salt and pepper. Top with cotija and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- grill pan or large skillet
- paper towels
- large bowl
- tongs
- citrus juicer or reamer
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